• Applied Biological Chemistry
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• v.45 no.3
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• pp.134-137
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• 2002

Approximate composition and physicochemical properties of 2 cultivars of plum (P. salicina), Humoosa and Daeseok, were examined. The contents of crude fat and N-free extract were different between 2 cultivars. Total mineral contents of Humoosa and Daeseok were 30.00 and 17.99% respectively, and S, K and Mg were major minerals in both cultivars. Humoosa has higher contents of fructose whereas Daeseok has higher contents of sucrose. Major organic acid in flesh was malic acid. While citric acid was major organic acid in the peel of Humoosa, malic acid was major in the peel of Daeseok. Glutamic acid, alanine and ${\gamma}-aminoisobutyric$ acid were major free amino acid in both cultivars and their total contents were about the same.

• Food Science and Preservation
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• v.18 no.5
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• pp.651-660
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• 2011

This study was conducted to evaluate the quality characteristics of and chilling injury development in 'Ooishiwase' plum fruits after harvest, according to the ripening stage and storage temperature. The fruits were harvested at three ripening stages (60, 80, and >90% skin color) and were then stored at 1, 4, 5, 6, and $20^{\circ}C$ cold-storage rooms for up to 48 days. The fruit quality parameters, respiration patterns, and chilling injury development were monitored during the storage periods and the three days of subsequent ripening at $20^{\circ}C$. The fruits harvested at the 60%-skin-color stage maintained the flesh firmness, color, weight loss, and TA, and their respiration rates and ethylene production were decreased compared with the 80%-or >90%-skin-color fruits, at a lower storage temperature. The major symptoms of chilling injuries in the Ooishiwase plums were gel breakdown, flesh browning, and flesh translucency. These symptoms appeared at all the low-storage-temperature and ripening treatment stages. When the fruits, however, were harvested at a more immature stage and were stored at a lower storage temperature, the chilling injury development decreased. These results show that the development of chilling injury in Ooishiwase plums is related to the climacteric behavior during cold storage.

• Food Science and Preservation
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• v.14 no.5
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• pp.511-515
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• 2007

'Ooishiwase' plum (Prunus salicina L.) fruits were harvested at three pre-climacteric stages of ripeness (stages 1, 2, and 3) and treated with 1-methylcyclopropene (1-MCP, $1\;{\mu}L/L$) for 24 hours at $10^{\circ}C$ before storage to evaluate the effectiveness of 1-MCP in extending shelf-life at $10^{\circ}C$. Ethylene production and respiration rates were significantly lower after 1-MCP treatment compared to those of control fruit, throughout the entire storage period. Also 1-MCP delayed plum softening and color changes. However the chemical 1-MCP had no effect on fruit soluble solid content changes, the preservative 1-MCP is an effective tool for quality improvement in plums, and extension of shelf life of the fruit and plums can safely be harvested at stage 3 of ripening, at which time the most desirable organoleptic attributes have been developed.

• Research in Plant Disease
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• v.17 no.3
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• pp.358-363
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• 2011

Dapple fruits of plum cv. Oiishiwase (Prunus salicina L.) were occurred at Gyeonggi-do and Gyeongsangbukdo. The symptoms resembled the dapple fruit disease caused by Hop stunt viroid (HSVd). To identify the causal disease agents, RT-PCR was performed with the specific primers of HSVd. RT-PCR analysis showed that HSVd variants (DP1, DP2) were detected from dapple fruits. HSVd detection was also confirmed by the dot blot hybridization using a DIG-probe specific to HSVd. Nucleotide sequences of DP1 and DP2 had the identities of 94-100% with those of other 7 variants of HSVd in Genbank database. DP1 and DP2 were different in two nucleotides of CG and AA at position of 59 and 60, orderly. Based on nucleotide sequences at position of 59 and 60, HSVd variants associated with plum dapple fruits could be divided mainly into three groups as CG, AA and TG.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.816-821
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• 2005

Chemical characteristics and physiological activities of plums (Oishiwase and Formosa) were evaluated. Proximate composition of plums consisted of (w/w) 1.9-6.2% protein, 2.3-7.1% fat, 3.5-4.1% ash, and 84,1-88,7% carbohydrate. Organic acids, such as oxalic, malic, succinic, and acetic acids were detected, except in Oishiwse acetic acid was not detected. Free sugars consisted of sorbitol, glucose, fructose and sucrose. Total fiber and total phenolics compounds of plum rind were higher than those of flesh. Electron-donating abilities of rind ethanol extracts were higher than those of BHA and tocopherol, and were twofold higher than those of flesh extracts. Nitrite-scavenging abilities of rind and flesh extracts were significantly higher (over 97%) at pH 1.2 and 3.0. Tyrosinase-inhibitory activities ranged 88.5 to 100%. SOD-like activities of all extracts were weak at 22.7 to 27.2%.